Quick Pickled Cucumbers 1.500

Dominic Bracco II for The Washington Post

Dec 24, 2008

These make a nice addition to a smorgasbord spread.

Make Ahead: The cucumbers need 3 to 6 hours' marinating time in the refrigerator. The pickled cucumbers can be covered and refrigerated for up to 5 days.

Servings: 1.5 cups
  • 1 large English (seedless) cucumber, peeled if desired (at least 1 pound)
  • 1 tablespoon kosher salt
  • 1 1/2 cups water
  • 1/2 cup white wine vinegar
  • 1 cup sugar
  • 1 bay leaf
  • 3 allspice berries (may substitute 1/4 teaspoon ground allspice)


Use a mandoline or a very sharp, thin knife to cut the cucumber into slices as thin as possible. Place the slices in a colander and sprinkle with the salt; let stand for 30 minutes.

Meanwhile, combine the water, vinegar, sugar, bay leaf and allspice berries in a medium saucepan; bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat and let cool.

Rinse the cucumbers so they are free of salt; squeeze out as much moisture as possible and place the cucumbers in a quart-size resealable plastic food storage bag. Add the cooled pickling solution and seal the bag; refrigerate for 3 to 6 hours. Discard the allspice berries and bay leaf before serving.

Rate it

Recipe Source

Adapted from a recipe in "Aquavit and the New Scandinavian Cuisine," by Marcus Samuelsson (Houghton Mifflin, 2003).

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.